Peanut and caramel chocolate bars

Peanut and caramel chocolate bars

By
From
Atelier Confectionery
Makes
8
Prep
30 mins
Cooking time
10 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
200g raw skinned peanuts
500g milk chocolate, tempered
1/2 batch Basic soft caramel chocolate filling
1/2 batch Basic nougat with pistachios, almonds and cherries, omitting the fruit and nuts
50g milk chocolate, melted

Method

  1. Preheat the oven to 180°C.
  2. Place the peanuts on a baking tray and roast in the oven for 10 minutes until golden brown. Remove from the oven and leave to cool. Roughly chop half of the peanuts and leave the rest whole.
  3. Cover a chocolate bar mould with the tempered chocolate and leave to set in a cool dry place for 15–20 minutes.
  4. Mix the soft caramel and peanuts together in a bowl. Once the chocolate bar mould has set, fill the cavity with the peanut and caramel mixture until half full, then leave to set for 10 minutes in a cool dry place.
  5. In a bowl, thoroughly mix the basic nougat mixture with the 50 g melted milk chocolate. Place in a disposable piping bag, snip off the end and pipe onto the set peanut caramels. Leave to set again in a cool dry place for 10 minutes.
  6. Cover the top of the nougat with more chocolate then leave to set for 3–4 hours before removing from the mould. Store in an airtight container in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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